News & Analysis on Food & Beverage Development & Technology
Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.
Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?
As consumer demands for vegan milk varieties and 'refreshing' milk gather pace, we ask Caroline Roux, global food and drink analyst at Mintel, whether we’re entering a new era of milk?
Five years after a landmark pledge to cut the rate of natural forest loss by half and restore 150 million hectares of land by 2020, the global state of forests has dramatically worsened, reveals a report.
Finnish food manufacturer Fazer has entered a strategic collaboration with start-up Solar Foods to jointly research and develop the latter’s novel protein ingredient Solein.
Just as there is not only one diet that is best for the health of all people, so too is it true for the health of the planet, according to new research from the Johns Hopkins Center for a Livable Future.
A technical report by the European Food Safety Authority (EFSA) details safety concerns the Agency has for placing leaf powder of Moringa stenopetala on the market as a traditional food (TF).